| 1. |
In a 2-quart heavy saucepan, combine maple syrup, sugar, salt and cream.
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| 2. |
Cook mixture over moderate low heat, stirring and washing down sides with a pastry brush until sugar is dissolved.
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| 3. |
Boil mixture over moderate heat, undisturbed, until thickened (candy thermometer should register 220°) Add butter and pecans, stir until butter is melted.
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| 4. |
Remove from heat. Let stand until warm. Serve warm over ice cream. Sauce keeps, covered and chilled, 1 week.
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| 5. |
Yield: 1 cup. |
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